Harve soppu/Amaranth leaves Dry Curry

Harve soppu/Amaranth leaves are fresh during the rainy days. It is tender and taste too good.
Harve soppu Dry curry goes well with hot rice, with chapatis, all type of rotis and poori.

I have prepared this curry with fresh sambar/curry powder. It taste yummy.
Let us see some benefits of eating " Amaranth leaves" in our diet.
Harve soppu (as we call it in Karnataka- India), has the ability to reduce inflammation, boost bone strength and lower the blood pressure. It helps to improve our immune system. It also helps to maintain healthy hair and good for weight loss. It boost energy and helps the metabolic function in our body. They are rich in protein. They have a rich source of antioxidant properties and helps to cure and reduce the inflammation. They are rich in fiber and good for easy digestion. They are good source of minerals.
Let us see the recipe now :
No Onion or No Garlic is used in this Harve soppu Dry Curry.

Ingredients :

Harve soppu : 1 Bundle (Medium size)
Coconut : 1/2 Cup
Fresh ground spices/sambar powder : 1 Tablespoon
Jaggery : 1 Teaspoon
Lemon juice or tamarind pulp : 1 Teaspoon
Salt : As required
Coriander leaves : 1 Tablespoon
Seasoning :
Coconut Oil : 1Tablespoon
Mustard Seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Green chilly : 1

Method :

1. Wash and cut Harve soppu into small pieces. Grate coconut and keep it aside.
2. Wash and cut curry leaves, coriander leaves, slit green chilly and keep it aside.

3. Keep a pan on the fire and heat. Put oil and mustard seeds and urid dal.
4. Let mustard seeds splutter. Add curry leaves and slit chilly.
5. Fry for a second and add cut Harve soppu and mix it well.
6. Cook on low flame. Add 1/2 cup of water, little turmeric powder and cook on medium flame.

7.Let all the water dry. Add salt, tamarind pulp/lemon juice, little jaggery and mix it nicely.

8. Add fresh sambar powder and mix it well. Add fresh grated coconut and put off the fire.

9. Shift the ready Harve soppu Curry to a serving dish. Add cut coriander leaves.
10. Serve with the main dish that you have prepared.

Note :

Use of any cooking oil instead of coconut oil is optional. Adding more oil is optional. Adding any spice powder is optional. I have added fresh sambar powder. Adding onions or garlic is optional.
Adding jaggery is optional. You can cook Harve soppu on  low flame without using the water. It takes little more time and little more oil. (Stir in between so that it does not get burnt at the bottom).
Time : 15 Minutes.
Serves : 3 to 4.

Fresh Sambar Powder :

A tablespoon of coriander seeds. 1/4 teaspoon of methi, 1/2 teaspoon of jeera , 1/2 teaspoon of urid dal and channa dal,  (each) 4 to 5 byadagi chilly and some curry leaves. Dry roast all these ingredients one by one and dry grind it when it cools. Sambar powder is ready to use.

Kesu Suruli Palya. (Colocasia Leaf Spicy Curry)/ Tetla D. K. Special

Kesu/Colocasia leaf) is known for its healthy benefits and grows well in rainy season and it is the right time we should make use of it.

Suruli means Roll and the curry is done using the leaves. I have used tender kesu leaves, some spices, jaggery and tamarind.
My aunt and my sister in law used to prepare this Suruli palya during rainy days. We call it as Kotli.
Let us see some benefits of using Kesu/Colocasia) leaves in our diet.
The leaves of colocasia are very easily digested once it is cooking. It is rich in dietary fiber. It is good for people who suffer from constipation. Kesu leaves do not contain any cholesterol. It helps to reduces the cholesterol levels in our body. They are rich in amino acid and good for healthy skin. It helps to prevent the wrinkles.
They are rich in Viamin A, Vitamin B 2, Vitamin B 3, Vitamin B 5 and Vitamin B 6. They do contain folic acid, Vitamin C, Protein, Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese and Carbohydrates.
It is an authentic and traditional dish from Udupi. During the rainy season these leaves grow generously and you get healthy leaves filled with good healthy properties. They are tender and soft. Make use of tender leaves and roll them and put a knot and then fry or cook on low flame.
No onion or garlic is used in this recipe.
This " Kesu Suruli Palya/Colocasia Leaf Spicy Curry " goes well with plain rice or any rotis and chapatis.
These leaves are from our garden which has grown in small pots.
Remember You must use tender colocasia leaves. It cooks nice and soft.
Let us see the recipe Now :

Things Needed :

To Cook :
Colocasia Tender Leaves : 10 to 12
Tamarind : 2 Marble size
Jaggery : 2 Tablespoons
Salt : As required
Turmeric Powder : A pinch
To Add :
Fresh grated coconut : 2 to 3 Tablespoons
Mustard seeds : 3/4 Teaspoon
Jeera/Cumin Seeds : 1/4 Teaspoon
Red chilly : 4 to 5
To Season :
Coconut oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh/Asafoetida : A little
Curry Leaves : 5 to 6

Method :

1. Wash colocasia leaves nicely and let all the water disappear from them.
2. Roll the each leaf and tie a knot and do prepare the same with remaining leaves.

3. Grate coconut and dry grind it with mustard seeds and 1/4 teaspoon of jeera/Cumin Seeds.

4. Keep a pan on the fire and heat. Add oil, mustard seeds and urid dal.
5. Let mustard seeds splutter. Add a pinch of asafoetida and curry leaves.
6. Add rolled colocasia leaves. Mix it slowly. Add turmeric powder.

7. Soak tamarind in hot water and squeeze out the pulp and add it to colocasia leaves.

8. Add required salt. Let it cook till soft. ( Need to add tamarind while cooking or it might have itchy feeling while eating ).
9. Cook on medium and slow flame till it turns soft.
10.Add jaggery and mix it well. Let it mix with all the leaves.

11. Check  colocasia and make sure the leaves are cooked nicely.
12. Add dry ground coconut mixture and mix it well. Let it cook on low flame for a minute.

13. Mix in between, so that it does not get burnt while cooking. Add a teaspoon of coconut oil on the top.

14. Shift Kesu Suruli Palya to the serving bowl and serve with the dish you have prepared.

Note :

Remember to use the tender colocasia leaves to get the good taste.
Adding tamarind pulp to the curry helps the curry to cook fast and it does not itch while eating.
Adding more spice is optional. Use of coconut oil is optional.
Time : 30 Minutes
Serves :  2 to 3.

Cauliflower Dry Curry

Cauliflower is one of the most loved vegetable by kids. Whatever the way it is cooked surely gobbled by kids. It may be gobi manchooriya, gobi tava fry, gobi pakoda or any curry with gobi, thats cauliflower.

I have tried a dry curry with Cauliflower and it tasted yummy. It goes well with almost all the main dishes like rice, chapatis, rotis, pooris or even dosas.
Simple spice and little Besan/kadale hittu/Chenna flour/Gram flour is added to gobi and tried as mild spicy dry curry.
Our friend Rajashree Vaidya is used to add besan flour to the curry, so that it binds the pieces well roasted nicely gives out a good aroma too.
Let us see some benefits of eating " Cauliflower " in our diet.
Cauliflower is good for hypertension. It is a good source of antioxidant and helps to  strengthen the immune system. It helps to support bone health, and good for brain. It gives a relief to indigestion and good for diabetes and balance the cholesterol levels. Cauliflower is an excellent source of Vitamin C, Vitamin K and Vitamin B -6, Vitamin B1, B 2, B 3 and Vitamin E. It provides vital minerals like calcium, magnesium, phosphorous, potassium, manganese. It is a rich source of protein and very low amount of fats.
Cauliflower Dry Curry has " No Onion " or " No Garlic " in it. It is very easy and simple to prepare.
Let us see the recipe Now :

Things Needed :

Cauliflower : 1  Bowl (Medium Sized)
Oil : 2 to 3 Tablespoons
Jeera/Cumin Seeds : 1/2 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Chilly Powder : 1 Teaspoon
Methi Seeds : 4 to 5 Seeds
Ingh/Asafoetida : A pinch
Besan/Gram flour : 2 Teaspoon
Garam Masala Powder : 1/2 Teaspoon
Salt : As required
Curry Leaves : 6 to 8
Coriander Leaves : 2 Tablespoons

Method :

1. Wash cauliflower nicely and soak in warm water. Add 1 teaspoon of salt to the warm water. Leave it for 10 minutes.
2. Wash cauliflower again nicely with normal water. Keep it aside.
3. Wash curry leaves and coriander leaves and cut into small.
4. Keep a pan on the fire. Heat and put oil. Add mustard seeds, urid dal and methi seeds. Let mustard seeds splutter.
5. Add jeera/cumin seeds and ingh. Add curry leaves. Mix it well. Add washed cauliflower.
6. Reduce the flame to low. (Not very low). Stir nicely and add a pinch of turmeric powder.

7. Let it cook on low flame till it turn slightly soft. Stir in between.
8. Add salt, garam masala, chilly powder and mix it well. Let it cook for 2 minutes. Stir and mix the vegetable nicely.
9. Add 2 teaspoons of dry besan/gram flour/chenna flour on the top and slowly turn the vegetable pieces. Add cut coriander leaves.

10.. Let it cook nicely till golden brown. Now mix all the ingredients nicely and shift the ready cauliflower dry curry to a serving bowl. Serve with a main dish you have prepared.

Note :

Use of onions or garlic is optional. Adding any spice is optional. Example : chat masala. rasam/samabar powder, jeera -coriander powder, pav bhaji masala etc.Add of more oil is optional.
Time : 15 Minutes.
Serves : 2 to 3.

Capsicum + Bendi Fry

" Capsicum - Bendi Fry " is one of the spicy side dish which goes well with almost all the main dishes. Capsicum and Bendi/Lady finger mixes well and the dry curry taste super.

It is always better to try some thing healthy and not effecting the health. Though the spices are good to our health it should be minimum. It is always too much is too bad. (The proverb).
I have used capsicum, lady finger, some fresh home prepared spice and little coconut.
Let us see some benefits of using " Coconut Oil " in our diet.
Coconut oil is good for improving digestion and strong immunity. It is good for skin and hair care. Coconut oil helps to fight against infections. It reduce the protein loss and nourish our body. Prevents high cholesterol and blood pressure. Strengthen immune system in our body. Controls blood sugar levels and improves insulin production. Improves bone and dental health. Prevents wrinkles, sagging and dryness of the skin. It helps to increase metabolism and helps in weight loss.
Let us see the recipe now:

No Onion or No Garlic Recipe.

Things Needed :

Capsicum : 2
Lady Finger : 250 Grams
Spice powder :
Urid Dal : 1 Teaspoon
Channa Dal : 1 Tablespoon
Red chilly : 4 to 5
Coriander Seeds : 1 Tablespoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Cinnamon : Very small piece. (Just to add the aroma)
Curry leaves : 6 to 8
Seasoning : 
Coconut oil : 2 Tablespoons
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 6 to 8
To Add :
Fresh coconut : 2 Tablespoons
Fresh coconut oil : 1 Teaspoon
Salt : As required
Turmeric powder : A little
Spice Powder : 2 Tablespoons
Lemon : 1/2 Lemon extract.

Method :

1. Wash and let all the water dry up in lady finger. Cut them into small pieces.(Thin circle shape).
2. Wash and remove the seed part from capsicum and cut into small pieces.

3. Dry roast/fry channa dal, urid dal, coriander seeds, red chilly, cinnamon piece and jeeera.
4. Add curry leaves and ingh to roasted ingredients. Let it cool. Dry grind it. Keep it aside.
5. Keep a pan on the fire and heat. Put a tablespoon of oil, mustard seeds and jeera.
6. Let it splutter. Add curry leaves and ingh/asafoetida. ( A little).
7. Add cut lady finger/bendi and fry till they turn slightly soft.

8. Add capsicum and fry along with ladyfinger. (On low flame). Let it turn soft.
9. Add Salt and dry ground spice and mix it slowly. Let it cook on low flame for 2 minutes. Stir.

10.  Add lemon and stir once.Shift the ready " Capsicum - Bendi Fry " to the serving dish.

11. Add coconut and cut coriander leaves. Add a teaspoon of coconut oil.
12, Serve with the main dish you have prepared.

Note :

Use of coconut oil is optional. (You can use any cooking oil of your wish). Lady finger should be dry and all moisture should be removed before cutting or it might turn sticky while frying. Adding fresh spice powder is optional. You can prepare the powder previously and make use of it whenever you want. Adding fresh coconut is also optional. Fry the vegetables on low flame. Adding onions and garlic is optional. Taste differ.
Time : 15 Minutes
Serves : 2 to 3.

Jackfruit Fry (Dry Curry)

Jack fruit season is here and varieties of jack fruits are available plenty in the market. I have tried this " Jackfruit Fry /Dry curry " and it tasted very nice. So thought of sharing the special recipe. This is my own simple creation I can say.

I have used jack fruits, red chilly and coconut oil.
Jack fruit is from my sister's home (Udupi) and they do have many varieties of jack fruits. They are sweet and thick and really nice to try many varieties.
Lets see some benefits of eating " Jackfruits " in our diet.
As I said in earlier posts, it is always better to use seasonal fruits/ vegetables, which are loaded with healthy properties.
Jackfruit is known as the jack of all fruits. It is a rich source of vitamins, minerals, carbohydrates, fiber, fat and protein. It contain calories but no cholesterol or saturated fats. It is rich in vitamins and minerals. Jackfruit is loaded with antioxidant properties. Jackfruit contain Vitamin C and is good for our immune system. It protect against diseases like cough, cold and flu. It has potassium and good for bones and skin. Jackfruit is full of fiber content and is good for people who suffer from piles. It is a rich source of calcium and good for our bone health. Jackfruit is good for our eyes and skin. Jack fruit provides energy. It contain other minerals like copper and magnesium.
Let us see the recipe Now : As I said it is very simple and yummy dish and goes well with hot plain rice, chapati, dosa and all types of rotis.
No Onion or Garlic is used in this " Jack Fruit Fry ".

Things Needed :

Fresh JackFruits : 1 Big bowl
Red chilly : 2 to 3
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 6 to 8
Coconut : 2 to 3 Tablespoons
Salt : As required

Method :

1. Cut Jackfruits into small pieces. Grate coconut and keep it aside. Wash curry leaves.

2. Keep a pan on the fire and heat. Add oil, mustard seeds, urid dal and let mustard splutter.
3. Add jeera and red chilly pieces. Add curry leaves and fry for a second.
4. Add cut jackfruit pieces on low flame till it turns slightly soft. ( Do not over fry ).

5. Add salt and a pinch of turmeric powder. Mix it well.
6. Put off the gas and shift the ready jackfruit fry to a serving bowl. Add grated coconut and cut coriander leaves on the top.

7. Serve with any main dish you have prepared.  We had it as one of the side dish during lunch.

Note :

Use of any cooking oil is optional. Use of green chilly instead of red chilly is optional. Do not use much spice. Do not use onion or garlic to fry. It may not taste good. No need to add jaggery since the jack fruit is already sweet. Adding more oil is optional. Strictly do not add any water. Cook on low flame.
Time : 10 Minutes
Serves : 2 to 3